Celebrate Soul Food

by Charla L. Draper

The month’s celebration is a recent addition to the food calendar and we almost missed it. It’s officially in June, but we can enjoy slimming versions of traditional dishes all summer.

When Big Mama whipped up a family favorite back in the day, she stirred in plenty of love, a pinch of seasoning, and a dash of soul. When asked how she made it, most of the time her answer was “oh I don’t know just a little of this and that.” Now that is what I call a vibration cook—it’s more about how it feels when it cooks and the vibes she (or he) gets from the food. She just knows when it’s flavored and cooked enough.

There are two sides to this style of cooking. The food was fabulous and some of the most loved family dishes were created from vibration cooking. On the downside, the recipes couldn’t be duplicated and theses food gems were lost. They were lost because most of us (me included) were too busy doin’ our thing to don an apron and sit with Big Mama in the kitchen to discover her classified preparations and the ingredients that produced so many good things– like the flaky feather-light biscuits before the Doughboy locked them in the can.

And what about all those mouthwatering recipes we consider soul food—collards, kale, mustard, and dandelion greens; cornbread, potlikker*, ham , buttermilk fried chicken, sweet potatoes, tea cakes and more. Sure we can buy them, order them to carry-out or pick-up a convenience package at the supermarket, but they’re just not the same. Celebrate the month recognizing the heritage of these foods by adding your own version of Big Mama’s dishes to the menu. Try cooking from scratch or scratch convenience mixing in a little something extra or lagniappe** to create your signature recipe. It might not be Big Mama’s, but if you’re cooking with love, you’ll just need to remember practice makes perfect.

*The vitamin and flavor-rich broth, that is left after cooking greens. Potlikker is often served with cornbread.

**lagniappe-(lan-YAP) Used primarily in southern Louisiana and southeast Texas, the word refers to an “unexpected something extra.” For example an extra doughnut, as in a baker’s dozen.

Traditionally sweet potatoes and black-eyed peas are hot dishes, try them in salads to add a cooling touch to hot weather menus.

Refreshing Sweet Potato Salad

If you like a sweeter flavor, use just 1 to 2 tablespoons of lime juice.

Grilled Pork Tenderloin

When it comes to cooking ‘cue, here are a few tips from the pros:

Uncle E, of Chicago, says “For tender juicy ribs, always remove the membrane from the underside of the slab and season the meat the night before.”

Joann Witherell, Vice President of Culinary, Allen Brothers Steaks:

“The key to taking the guesswork out of grilling pork or any meat is to use a meat thermometer to make sure the doneness is just right. Before slicing, let the meat rest 5 to 15 minutes depending on the size of the cut you’re grilling -- this helps redistribute the meat juices.”

Ed Mitchell is cooking ‘cue from North Carolina to the Big Apple BBQ.

His specialty is whole hog barbecue; he uses organic pork, and says "cook low and slow to develop the rich smoky flavor." Sample Ed's 'cue at The Pit restaurant in Raliegh, North Carolina.